1/2 b. dry mushrooms or 1 qt. canned mushrooms, drained and chopped
1 qt. sauerkraut juice
3 qt. water
salt and pepper to taste
Garlic salt to taste
parsley to taste
1 Tbsp. butter
1 Tbsp. flour
1 chopped onion
1 stalk celery, chopped

Wash the mushrooms well. Mix sauerkraut juice and water. Bring to a boil. Add mushrooms and seasonings. Simmer for about 1 hour. In a skillet, brown the onions, celery, and flour in butter. Add mixture to the soup. Simmer for 30 minutes. *Optional* Add cooked egg noodles just before serving.

Wong Bok Soup (Chinese cabbage soup)

1/2 lb. spareribs
3 1/2 C. water
1 slice ginger
1 egg, beaten (add little water)
1 can abalone, sliced
1 medium head cabbage

Boil ribs for 30 minutes in water with ginger. Add abalone liquid, then cut up cabbage and cook for 10 minutes. Season with salt. Add egg and sliced abalone just before serving.

Jamaican Jerk Potato Salad

3 lb red-skinned potatoes, peeled
4 bacon slices, chopped
1 1/4 C. mayonnaise
1 Tbsp. dry mustard
1 Tbsp. fresh chopped thyme (or 1 tsp. dried)
1/2 tsp. ground allspice
1/2 tsp. turmeric
pinch of cayenne pepper
3 hard-boiled eggs, peeled and halved
6 chopped cornichons (capers)
2 celery stalks, finely chopped
2 tsp. hot pepper sauce (such as Tabasco sauce)
Fresh chopped parsley for garnish

Cook potatoes in large pot of boiling salted water until just tender. Drain and cool. Cut potatoes into 3/4 inch pieces. Transfer to large bowl. Cook bacon in heavy large skillet over medium heat until brown and crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels and drain. Mix mayonnaise, mustard, chopped thyme, allspice, turmeric, and caytenne pepper in medium bowl.
Seperate egg yolks and whites. Mash yolks in small bowl. Mince egg whites. Add bacon, mayonnaise mixture, yoks, whites, cornichons, celery, onion, and hot pepper sauce to potatoes in bowl and toss to coat. Season to taste with salt and pepper; sprinkle with parsley. Can be made one day ahead.

Hungarian Salad

8 oz. salami
8 oz. Gouda cheese
2 green bell peppers
2 red bell peppers
3 to 4 tomatoes
1 onion
2 to 3 Tbsp. vinegar
3 Tbsp. oil
salt and pepper
2 Tbsp. oregano
2 Tbsp. basil

Cut into bite size pieces. Add dressing and mix together. Mix at least 1/2 hour before serving.

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